By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest

A rich DELICIOUS vegan paté that will make any meat lover a plant based believer.

Mushroom Nut Paté
makes about 1 1/2 cups

What you need: 
3 tablespoons coconut oil
1 small yellow onion, diced
3 garlic cloves, minced
4 cups sliced cremini mushrooms
Flake sea salt or Kosher salt
Coarsely ground black pepper
1 cup roasted cashews
2 tablespoons finely chopped flat leaf parsley
Nut based crackers for serving

What to do:
In a large sauté pan over medium heat add the coconut oil and heat until melted. Stir in onions, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, just until onions are translucent. Using a slotted spoon, remove cooked onions and garlic to a bowl leaving the coconut oil in the pan. Add mushrooms into the pan and cook, stirring occasionally, until golden brown. Remove from heat.

Add the cashews to a food processor and process until finely ground. Add in mushrooms, onion mixture, garlic and parsley. Process until smooth. Serve with crackers.